Bok Choy Stir Fry - total time 30 minutes

One of the great things about joining a CSA is you get to try new vegetables that you would not normally pick up from the grocery store. Well, you can usually customize your delivery, so you don't actually have to try new things... but you never know if your favorite vegetable or meal is out there somewhere and you just haven't tried it yet! Our first year we tried kohlrabi which is kind of a cross between cabbage and a potato. They were good roasted or in a cole slaw type salad. Last year we tried beets. I have had beets before, but they are always already cooked and usually pretty slimy, so I have never been a big fan. I tried making beet soup last year, it didn't really turn out well (and obviously never made it to the blog) so I am giving them another shot this week. This year we go bok choy for the first time (also known as chinese cabbage)...

After a little research, most of the recipes I found were Asian influences, which wasn't surprising considering its second name. With a little customization, I thought this dish was quite tasty! I love cooking with sesame oil, it gives everything such great flavor. And cashews... yum! Love cashews and they give this dish a nice crunch. The bok choy tastes very similar to cabbage with a slight bitterness and a bit of crunch itself. 1 large head of bok choy, chopped1 cup rice (2 cups cooked).5 cup cashews2 garlic cloves1 green onion1 tbsp sesame oil2 tbsp soy sauce1. Cook rice according to package. Heat sesame oil in pan over medium heat. 2. Saute garlic and green onions in oil for one minute. Add bok choy and cook for three minutes. Add soy sauce and continue to cook for another three minutes. Add cashews, stir, add additional soy sauce as desired.3. Spoon out a bed of rice on plate and top with stir fry goodness. Add a few green onion slices on top.